Jalapeño Popper Zucchini Boats

Jalapeño poppers are our favorite appetizers, so naturally, we turned them into an actual dinner. We skipped the frying and put them into zucchini boats for an easy, low-carb take on the favorite we can't get enough of.

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Yields:
4
servings

Prep Time:
0
hours
15
mins

Total Time:
0
hours
55
mins

Ingredients

4

zucchini, halved lengthwise

2
tbsp.

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1

(8-oz.) block cream cheese, softened

2
c.

shredded chicken

1
c.

shredded Monterey Jack , divided

1
c.

shredded cheddar, divided

6

strips bacon, cooked and crumbled

2

jalapeños, seeds removed and diced

1
tsp.

garlic powder

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Directions

Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side up into bottom of 9"-x-13" baking dish. Drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.

In a large bowl, combine cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.

Spoon filling into zucchini and top with remaining ½ cup of each cheese and bake until cheese is melty, 15 minutes.

Brandon Bales

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